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Bread Pudding with Bourbon Sauce
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3 eggs
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1 1/4 cups (300 ml) sugar
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1 1/2 teaspoon (7 ml) vanilla extract
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1 teaspoon (5 ml) freshly ground nutmeg
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1 teaspoon (5 ml) ground cinnamon
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4 tablespoons (60 ml) butter, melted
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2 cups (500 ml) milk
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1/2 cup (125 ml) raisins
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1/2 cup (125 ml) coarsely chopped pecans
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5 cups (1.25 L) very stale French or Italian bread, with crust, cut into cubes
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1 recipe bourbon sauce (see below)
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Using electric mixer or wire whisk, beat eggs until extremely frothy, about 3 minutes with electric mixer, about 6 by hand. Add remaining ingredients except bread and beat until thoroughly mixed. Place bread cubes in greased oven-proof baking dish and pour egg mixture over them. Toss bread to coat with egg mixture and allow to sit at room temperature for 45 minutes, until virtually all liquid is absorbed. Bake in preheated 300F (150C) for 45 minutes, then raise oven temperature to 424F (220C) and bake an additional 15 to 20 minutes, until pudding is well browned and has puffed up. Serve hot, warm, or at room temperature with bourbon sauce. Serves 8.
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Bourbon Sauce
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1/2 cup (125 ml) butter
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1 cup (250 ml) sugar
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1 egg, lightly beaten
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2-3 tablespoons (30-45 ml) bourbon, brandy, rum, or spirit of your choice
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Combine butter, sugar, and egg in small saucepan and cook over low heat, whisking constantly, until mixture thickens - do not boil. Remove from heat and stir in bourbon. Serve immediately or refrigerate and reheat before serving. Makes about 2 cups (500 ml).
